Mincemeat and Almond Tart

Pastry

• 220 g plain flour
• 150 g unsalted butter, diced
• 1 pinch fine sea salt
• 1 egg yolk, from medium egg
• 50 g icing sugar (see tip)

Filling

• 170 g blanched almonds
• 170 g unsalted butter, diced
• 170 g golden caster sugar
• 4 large eggs
• 1 tsp almond extract
• 400 g fruit mincemeat
• 20 g flaked almonds
• 1 tsp icing sugar, for decorating